Thai Fish in Lime and Garlic Sauce
- Serves 3
I love a good fish recipe, and this is definitely one of my favorites, mainly because it is so easy to make, and the flavors are simply outstanding. The origins of this dish come from the famous Thai steamed whole fish in lime and garlic. The original recipe calls for whole fish to be steamed, and the sauce to be made separately. But, if you like many, don’t like tucking into fish bones, then my quick and easy version made with fillets works perfectly. Just remember to use the freshest white fish you can find - thread-fin, sea-bass, cod, sole, snapper, barramundi or any local fish of your choice works. I love both versions equally but the steamed whole fish version is perfect for family dinners. If you are a fish lover like me, try making it with a large fish for Thanksgiving - it’s the easiest edible centerpiece ever, and being able to carve and relish those tender cheeks, the fatty belly, and the chunky bits of flesh from its back is really something else - beats a roast turkey any day!
To use a whole fish, simply steam the fish separately for 12-15 minutes depending on the size of the fish. Prepare the sauce separately. Place steamed fish on a pretty oblong platter, and pour the sauce over it. You can increase the amount of the sauce as per the weight of the fish; the amount below is enough for 500-600g fish.
A few things to remember,
Don’t skimp on garlic in this recipe - I have used 6 large cloves garlic for 600g fish. You can definitely add more, but not less.
Good quality chicken stock is key to this recipe as that is the base of this dish. I often use homemade chicken stock, but good-quality packaged stock works too.
Bird’s eye chilies - use as many or as few as you like. I like a good balance of sweet and spicy, and so use about 2-3 pieces.
Fish stock is used for both umami and to add saltiness to Thai recipes. Some brands are saltier than others, therefore always taste as you go, to make sure you don’t end up with a very salty dish.
I have used juice of 1 Thai lime in this recipe, but you can use lemons if you can’t find Thai limes. These limes are quite sour and therefore use as much or as little, to suit your own palate. Traditionally, this sauce is quite sour and therefore the name “Lime and Garlic” sauce.
Like with any Thai dish, this sauce is a good balance of sweet, sour, spicy and salty, but adjusting the four flavors as per own tastebuds is important. Hope you enjoy this dish as much as I do, and as always, leave any questions/suggestions you may have in comments - happy cooking!
Ingredients
600g Sea-bass fillets (or any other local white fish of your choice - thread fin, snapper, baramundi)
2 tablespoons coconut oil
3 stalks lemon grass, lower half bashed with a pestle or rolling pin
6 large cloves garlic, roughly chopped
2-3 Thai red chili padi, chopped
1 tablespoon chopped or julienned ginger
3 spring onion bulbs and greens, chopped separately into matchsticks
2 cups quality chicken stock
Juice of 1 Thai lime or 3/4 lemon, freshly squeezed
2-3 tablespoons fish sauce
1 teaspoon white sugar or 2 teaspoons palm sugar
6-8 lime leaves, roughly torn
Recipes
1. Heat coconut oil in a wok on medium flame. Add ginger, garlic, chilies, spring onion bulbs and lemon grass; stir-fry until garlic turns slightly brown.
2. Next, add chicken stock, and lime leaves, bring to the boil. Add fish, cover and cook on low heat for about 10 minutes until fish is done.
3. Taste sauce, add sugar and 2-3 tablespoons fish sauce depending on saltiness of chicken stock. Take if off the heat and finally add lime/lemon juice followed by spring onion greens. Serve hot with steamed Jasmine rice and your choice of steamed vegetables.